Add a kick your next meal with this Ají

Nothing says South American cuisine like authentic Colombian Salsa de Ají. Learn these five important factors to knock this traditional recipe out of the park. This is a go-to salsa for a variety of foods all across Central and South America. Salsa de Ají is a staple sauce and you will usually find it on a table in a restaurant. It is placed there so you can spoon some on to your Empanadas, Arepas, meats, potatoes and more. This is a simple “hot sauce” and is very versatile across many dishes.

Pictured below is some fresh Colombian Salsa de Ají served in authentic Chamba cookware brought back from my recent visit to Colombia. Fresh cilantro, onions and a little kick with some jalapeño.

Traditional Salsa de Ají in Chamba Bowl

Traditional Salsa de Ají in Chamba Bowl – ©ArepasDelGringo

What Makes Successful Ají?

When you think of the perfect Salsa de Ajï what do you think of? This salsa needs to cover a variety of checkboxes to be considered really good. Let’s go over these five important factors so the next time you make this party pleaser, you know how to knock it out of the park.

  • Freshness of Ingredients – If you do not use fresh ingredients, don’t worry about reading the rest. Fresh vibrant green produce is one of the most important factors in making Colombian Salsa de Ají. Especially when picking out fresh cilantro, how do the leafs look? Nice and green? Big leafs? When you smell them does it fill the air with aroma? It should.
  • Size and Consistency of Chopping – It’s time to get chopping. Another important success factor in Salsa de Ají is the size and consistency of your chopped ingredients. Try to get the leafy greens (cilantro) nice and small. When it comes to the onions and jalapeños, get them nice and small, but don’t get lazy. When you start and finish, things should be the same. It is easy to slack off with onions, don’t.
  • Heat/Spice Level – This might take a little practice. Typically Salsa de Ají should have some good heat to it. But the question is, how much is too much? If you want to make it authentic, keep the seeds from the hot pepper. Do not leave them out. The sauce should be hot.
  • Solids vs Liquids Ratio – When you think of sauce, many people think of something thick and gooey. This salsa needs liquid. You want to be able to take a spoon and grab the chopped veggies and also some liquid to drizzle on to your food. The vinegar here does wonders. Keep in mind, it should not be a soup, but enough to scoop some out when desired.
  • Presentation of the Sauce – There are many ways to serve Ajií. It can be done in a glass bowl, mason jar, catchup style plastic container – but my personal preference is in an authentic Colombian Chamba bowl with spoon. It’s not only a beautiful bowl, but a great conversation piece.
Traditional Salsa de Ají in Mason Jar

Traditional Salsa de Ají in Mason Jar – ©ArepasDelGringo

Keep in mind there are many ways to make Salsa de Ají because if you are latin, odds are your country has a form of it. Other alternatives of this recipe can use garlic, parsley, tomato, habañero peppers, green peppers, scallions and more – but to see the recipe for this version continue down the page.

Size and Consistency of Salsa de Ají

Size and Consistency of Salsa de Ají – ©ArepasDelGringo

The picture above shows how small and consistent the onion and cilantro should be chopped to make a well rounded salsa. Notice the vibrant green and white color – that means fresh ingredients were used.

Salsa de Ají with Tomato

Salsa de Ají with Green Pepper and Tomato – ©ArepasDelGringo

This South American Ají uses sweet green peppers, tomato and habañero pepper for some extra heat. Play around with different ingredients, but just remember the four important success factors of Ají and you will do great!

Colombian Salsa De Ají Recipe on YouTube


Check out my Colombian Salsa de Ají video on YouTube to see it in action. Fresh Colombian Salsa de Ají recipe. Served in authentic Chamba cookware brought back from my recent visit to Colombia. Fresh cilantro, onions and a little kick with some jalapeño. This recipe is a staple in Colombia when eating empanada, potatos and plantains. I hope you enjoy.

Colombian Salsa de Ají Recipe

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Colombian Salsa de Ají
 
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Nothing says South American cuisine like authentic Colombian Salsa de Ají. This is a go-to salsa for a variety of foods all across Central and South America. Colombian Salsa de Ají is a staple and you will usually find it on a table in a restaurant so you can spoon some on to your Empanadas, Arepas and meats, potatoes and more.
Author:
Recipe type: Condiment
Cuisine: South American / Colombian
Serves: 1 Bowl
Ingredients
  • ½ Large White Onion Diced Small
  • 1 Bunch Fresh Cilantro
  • 1 Large Jalapeño - Half Seeds Removed
  • 6-8 Tablespoons White Vinegar
  • 6-8 Tablespoons Water
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Salt
Instructions
  1. Chop the white onion, fresh cilantro, and jalapeño into very small even and consistent pieces.
  2. Add the white vinegar, water, oil and salt.
  3. Place in a small bowl with a small spoon for serving.